Ninja Training School: Week 12 (Invading Germany? Part One)

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I invade Germany with the technique for Bavarians!  Gutentag!


Vanilla Bavarian:


Entourage:  2 cups milk, 4 oz sugar, 4 egg yolks, vanilla, 8 oz white chocolate, 5.5 sheets of bloomed gelatin sheets, 2 cups of heavy cream (the milk adds more fat to the mixture)


Chocolate Bavarian:  


Entourage: 2 cups of half-and-half, 1.25 oz of cocoa powder (or 6 oz of bittersweet chocolate), 5 egg yolks, 5.5 oz of sugar, 5.5 gelatin sheets (bloomed), 2 cups of heavy cream


Ninja technique:  Gelatin sheets can be found in some stores.  Blooming is the process of hydrating them in ice cold water!


1.  Mix the sugar with the egg yolks.
2.  Bring the "milk" to a simmer.
Ninja technique:  It's similar to creme anglaise (see the Ice Cream battle).  Add some sugar to the "milk" to help it cook faster.
3. Temper by adding a little bit of the simmered milk to the egg yolks/sugar.  Then add egg yolks/sugar to the milk.
4.  Add the "chocolate" or whatever flavoring.  Use a strainer if so desired.
5.  Squeeze excess water from gelatin and add to the entire mixture.
6.  Whip the heavy cream and then fold into the entire mixture.

You lay down a layer of bisquit then fill with chocolate bavarian and set via refridgeration.  You will then add another layer (coat with simple syrup) and top with vanilla bavarian.  (Not shown but in progress.)

Ninja technique:  Folding whipped cream makes the dessert lighter.  I think CoolWhip will work if you want to be an time-efficient killer!  To fold properly (remember you aren't mixing it; thoroughly mixing will result in a dense mixture defeating the purpose of folding) you keep a rubber spatula steady then "stab" the mixture in the center and rotate the bowl as you bring ingredients "up and over."  Sorry, it would be easier to tape but school keeps me busy!


Chocolate Mousse:


Entourage:  1 kg bittersweet chocolate, 1.5 quarts of heavy cream, 5 egg yolks, 6 oz sugar


1. Same technique as above (add whipped cream last to fluff it up)

It's chocolate mousse cooled in a terrine and placed on some pate sucree.